Can you make stock from smoked chicken?

[zoe b]

Being a frugal cook who must use every speck of food up, it kills me to ditch a carcass--but I'm wondering if the stock would take on unpleasant flavors--I've gotten rid of all the skin, which holds the most smokiness.

Obviously, the stock could only be used for certain things--but I'm imagining cooking beans in it, or making some kind of peasant soup.

Anyone have advice?

Zoe

[barolo]

I have made stock from smoked duck. It tasted fine to me and, similar to your suggestion, I used it to make a bean soup.

[Pam R]

I intentionally smoke turkey parts on occasion just so that I can make a soup out of the stock. Go for it.

[snowangel]

Absolutely make smoked chicken stock (and yes, tossing the skin was a great idea). I use it in soups, bean dishes and gumbo. It's also nice to have for reheating smoked butt -- just a little bit with the butt in foil in a low and slow oven...

[Mayhaw Man]

Yes, of course.

One of the replaying scenes in my life is the fight that occurs on the Friday after Thanksgiving when my mom, my brothers, and I get into heated negotiations over the turkey carcass once it has been picked clean.

She wins alot. What are you going to do?

[zoe b]

good news--I'm gonna go throw em on the stove now. And gumbo sounds strangely interesting, too....

She wins alot. What are you going to do?

yes, it's sad, but you feel funny beating up your mom to get the turkey bones, don't you?

Z

[Mayhaw Man]

good news--I'm gonna go throw em on the stove now.  And gumbo sounds strangely interesting, too....

She wins alot. What are you going to do?

yes, it's sad, but you feel funny beating up your mom to get the turkey bones, don't you?

Z

←

Well, probably not at the time, but, eventually, I'm sure that I would feel a twinge or two of remorse. So, I just take the easy route and let her have the carcass.

Besides, she makes a pretty passable gumbo with it.

[zoe b]

Besides, she makes a pretty passable gumbo with it.

now you have me obsessing about gumbo--we have a big family get together this weekend--everyone's coming home to build a new dam for the pond.=-=-and food will be a big part of the fun--

a giant gumbo will be perfect for dinner. And that gumbo thread just magically popped up--I love this place!

Z

[snowangel]

[

a giant gumbo will be perfect for dinner.  And that gumbo thread just magically popped up--I love this place!

Z

←

Next time, I will up the smoked stock and probably replace all of the chicken stock with the smoked stuff.

[bandregg]

I don't even both to throw the skin away. Heck, there's a lot of good flavor in that skin. I can't think of a batch of poultry stock I've made in the last six years that didn't have either smoked chicken or smoked turkey in it.

[The Old Foodie]

I don't even both to throw the skin away. Heck, there's a lot of good flavor in that skin. I can't think of a batch of poultry stock I've made in the last six years that didn't have either smoked chicken or smoked turkey in it.

←

I dont throw the skin away either, for the same reason (I'm VERY stingy with anything that has a lot of flavour, even if it is a miniscule quantity - does that make me a Flavour Miser?). When the stock is cooled in the fridge you can lift the block of fat off, leaving the flavour behind.

[zoe b]

"I dont throw the skin away either, for the same reason (I'm VERY stingy with anything that has a lot of flavour, even if it is a miniscule quantity - does that make me a Flavour Miser?). When the stock is cooled in the fridge you can lift the block of fat off, leaving the flavour behind. "

I usually keep the skin on, too--but these smoked chickens were smoked at a little too high of a temp and the skins were really black--not in a good, slow-smoked way, but in a carbonised full of carcinogens way.